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Ingredients are slow-simmered for hours in a Cantonese tradition that extracts every drop of nourishment. This protein-rich family soup represents the pinnacle of Cantonese slow-cooking wellness.
Soak the dried shiitake mushrooms in warm water for 30 minutes until softened; slice off stems. Rinse dried scallops and set aside.
Blanch the pork shoulder in boiling water for 3 minutes to remove impurities, then drain and rinse under cool water.
In a large stockpot, add 10 cups of water and bring to a boil over high heat. Add the blanched pork, mushrooms, scallops, carrots, Chinese yam, lotus root, and honey dates.
Once boiling, reduce the heat to a gentle simmer. Skim off any floating foam for the first 20 minutes to keep the broth clear.
Simmer gently with the pot partially covered on low heat for 3–4 hours. Add water if needed to keep ingredients submerged.
About 15 minutes before finishing, add salt and white pepper, stirring gently. Taste the soup and adjust seasoning if desired.
Remove the soup from heat. Carefully ladle broth and ingredients into bowls, ensuring each serving gets a bit of every item.
